Bring a large saucepan of water to boil and add potatoes. The water will cool, but once water reaches boiling point again, par-boil potatoes for 1-2 mins, then drain.

Once drained, add back to saucepan along with 1/2 tsp of flaky sea salt. Place saucepan on medium heat, whilst stirring potatoes constantly, allowing potatoes to fluff up and moisture to evaporate. Transfer to a lined bake tray, allow to cool for 5 mins, then add olive oil and bake for 30-35 mins, flipping once or twice throughout cook time. They should come out the oven wonderful and golden and crispy.

Add olive oil, garlic, tomato puree, hot paprika and cayenne pepper to a pan or skillet and place on medium-low heat. Cook for 1-2 mins, until garlic and spices are fragrant, then add tomato puree. Cook tomato puree for 1 min, stirring constantly so it doesn’t stick or burn, then add 1/2 cup of water.

Whisk everything until combined and bring to a low simmer. Cook for 4 mins until sauce thickens, then transfer to a bowl. Add apple cider vinegar and light mayonnaise and mix until combined.

Season potatoes to taste with flaky sea salt and garnish with dried parsley. Drizzle sauce over potatoes. You will have quite a lot of sauce, so you can use half and save the rest for another time!